Corten Kitchen: October 2017

Prosciutto Kale Mozzarella Stuffed Pork Medallions with a mushroom red wine reduction

5 pork chops
white wine vinaigrette

prosciutto
kale form garden
fresh mozz

thyme, rosemary, oregano, sage from garden
sel de camargue avec poivre

onion
baby portabello mushrooms
tomato sauce
red wine
olive oil

Butterfly pork chops (marinated in citrus white wine vinaigrette)

Stuff with prosciutto, kale, and fresh mozz in that order. I didn't even have to put a toothpick through them. Place in a deep baking dish. Sprinkle fresh herbes de provence from the garden and sage.

Bake stuffed pork medallions at 400F for 45min~

I also had small spring potatoes baking in a another dish alongside.

While those dishes are in the oven start sauteeing sliced mushrooms, onion, kale with olive oil, herbs, and s/p. Add 2-3tbsp of tomato sauce, a cup of wine once the vegetables start to soften and let it all simmer until the pork is done.

Pour sautee mixture over the pork and serve with roasted potatoes.

Alternatively you could brown the stuffed pork and then finish in the sautee pan, but I didn't want to deal with the roll ups coming undone while browning.

Bluefish on a bed of kale with blue potatoes

Blue potatoes
Alaskan Bluefish (from a friend)
lemon
olive oil, s/p
Russian Kale

Bake at 400F for 30-45min~

Hatch Peppers and taco stuffers

New Mexico Hatch Peppers

Baked in the oven at 400F with olive oil, s/p for 20-30min~

Grilled zucchini (olive oil, s/p), taco meat (ground beef, cumin, tomato, onion, s/p....)

Custard Apple Pie and Oven Baked Apples

8 apples
brown sugar
cinnamon, nutmeg
grand marnier
flour
eggs
milk
butter

Sautee apples with sugar, a touch of water, grand marnier, cinnamon, nutmeg. I made a homemade pie crust and layered the apple slices. Make a custard and pour over the apples.